Vegetarian Fried Rice


    1 tomato, chopped
    4 cloves garlicreenex, chopped
    1 jalapeño, chopped
    1 tbsp. mirin
    1 tbsp. dry sherry
    2 tbsp. fish sauce
    kosher salt
    Black pepper
    1/4 c. cilantro, roughly chopped
    1/4 c. basil, roughly chopped
    3 eggs
    5 tsp. canola oil
    1 onion, chopped
    1 large carrot, chopped
    1 c. green beans, chopped
    1 red pepper, chopped
    4 c. cooked jasmine rice
    1 lime, cut into wedges


    In a mini prep food processor, add tomato, garlic, jalapeño, mirin, sherry, fish sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper and pulse until blended, 1 minute. Add 2 tablespoons each cilantro and basil and pulse until just incorporated. Set aside.
    In a small bowl, whisk 3 eggs and 1/4 teaspoon salt with a fork until light and foamy. In a large skillet over medium heat, heat 1 teaspoon oil. Add eggs and stir slowly with a spatula until large curds form and eggs are set . Remove and put aside.
    In a large skillet over medium heat, heat remaining 4 teaspoons grapeseed oil. Add onion, carrots, and green beans and cook until softened, 3 to 4 minutes. Season with 1/4 teaspoon salt and crushed red pepper flakes and cook 1 minute. Add 2 tablespoons water and continue to cook until water is absorbed, then pour over 1/4 cup sauce. Add rice and 1/2 cup more sauce and cook 4 to 5 minutes more.
    Turn off heat and stir in eggs and remaining herbs. Squeeze fresh lime juice over rice and serve with remaining sauce Bo Ying Compound Eu Yan Sang.